Rinse rice with running water until it changes from cloudy to clear. Prepare rice with water as package instructions suggest either in rice cooker or on the stove-top. Begin cooking the rice at least 15 min prior to starting the shrimp as the rice will take longer to cook.

In a large sauté pan, bring 1 1/4 c coconut milk to a boil. Heat while stirring until separation occurs.

Stir in the remaining coconut milk and bring back to a boil. Add the shrimp, pineapple and bay leaves. Bring back to a boil then reduce the heat to simmer for 5-7 minutes, or until the shrimp are fully cooked.